Blood Glucose and Insulin Responses to Snack Food Products

Category Primary study
Registry of Trialsclinicaltrials.gov
Year 2011
The purpose of this study is to assess the effects of added food ingredients, when baked into a snack food product, on glycaemic index of the product and glycaemic and insulinemic responses to the product in healthy adults.
Epistemonikos ID: 7ec112546f14f89d22e6e4fc88013ea1a2d0a42b
First added on: May 06, 2024